Bacteriocin: A natural approach for food safety and food security
Dibyajit Lahiri, Moupriya Nag, Bandita Dutta, Tanmay Sarkar, Siddhartha Pati, Debarati Basu +4 more
Frontiers in Bioengineering and Biotechnology
Abstract
The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food. Awareness of human health when using chemical preservatives in food has increased, resulting in the use of alternative strategies for preserving food and enhancing its shelf-life. New preservatives along with novel preservation methods have been instigated, due to the intensified demand for extended shelf-life, along with prevention of food spoilage of dairy products. Bacteriocins are the group of ribosomally synthesized antimicrobial peptides; they possess a wide range of biological activities, having predominant antibacterial activity. The bacteriocins produced by the lactic acid bacteria (LAB) are considered to be of utmost importance,